The co-founder and managing director of popular Malaysian burger chain MyBurgerLab on why running a successful restaurant business is about much more than just serving good food
Malaysian entrepreneur Chin Ren Yi went to college to study for a mechanical engineering degree, but ended up dropping out. While working part-time at Starbucks, he came to realise that he really enjoyed making others happy with food that he personally crafted. Deciding that life is too short, and working for others wasn’t for him, Chin decided to dive head first into launching his own business, MyBurgerLab, with his friends Cheah Chang Ming and Teoh Wee Kiat in 2012.
Despite not having any prior experience in the food and beverage industry, the trio were inspired by the likes of Shake Shack and In-N-Out Burger to establish a Malaysian burger chain that made great-tasting burgers.
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Now with a decade of experience in the business, Chin believes MyBurgerLab can play an important role in shaping the lives of young people in Malaysia. He sees the business as a platform for young individuals to come and discover themselves by working part-time at his establishment. To him, the ability to work in a "mid- to high-stress environment" is a crucial skill everyone should learn.
“You’ve got to develop leadership skills, soft skills and essential skills that a young adult needs to acquire before heading out into the real world,” he says. This relates to Chin's philosophy in life: there is no problem that can’t be solved, only solutions yet to be found.
“Sometimes, it’s easy to get overwhelmed by life and work till one shuts down mentally. But with a ‘no problem’ philosophy, I am able to stay hopeful. I know it’s not the end of the world; instead it’s only a matter of time before we solve it,” says Chin.
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Running a restaurant is just like any business—the passion part is what gets us started